Bahamian Conch Salad Recipe

Learn how to make this amazing Bahamian style conch salad which consists of a combination of conch meat, bell peppers, onion, pepper freshly squeezed juice and tomatoes.

Course Lunch

Cuisine Bahamas

Prep Time 25

Total Time 25

Servings people

Calories 138kcal

Author Charla

Ingredients

1 medium orange
2 limes
1 lb conch meat
1 goat pepper
1 large red bell pepper chopped
1 large green bell pepper chopped
½ medium onion chopped
2 medium tomatoes chopped
1 teaspoon pink salt or to taste

Instructions

Start by using a chopping board and a knife to slice the orange and limes in half then set aside.
Place the conch on a chopping board and chop the conch into small pieces then set aside in a small bowl.
Chop the pepper finely, remember to leave out the membrane which is where the heat is if you don't want a spicy salad and use the skin only then set aside.
Use a juice extractor to squeeze the juice from the orange and the lime discard the leftover fruit and seeds and reserve the juice.
Place the chopped red bell pepper, green bell pepper and tomatoes in a medium sized bowl.
Add the onion along with the finely chopped pepper.
Add the conch meat.
Drizzle the juice all over the conch and vegetables and add the pink salt.
Use a large spoon to fold and combine everything together.
Do a taste test and add more salt if needed.
Refrigerate and serve accordingly.

Video

Notes

- I cannot stress the importance of sourcing fresh conch from a reputable supplier. to avoid foodbourne illness.

- Outside of the Caribbean, depending on where you live you may find it difficult to find fresh conch and may need to use frozen conch instead.

- For those of you who are in the UK, Exotic Express online supply frozen conch, albeit it is very very expensive but worth it.

- Conch meat is served raw in the salad however, the citrus (lime/orange) "pickles" the conch which acts like a preservative and inhibits bacterial growth.

- It is best to consume the salad immediately however any leftovers can be refrigerated and must be eaten within 24 hours.

- There's not really a direct substitute for conch however, calamari and scallops are an alternative.

- If you don't care for a spicy salad only use the skin and omit the membrane that's where the heat is.
- If you cannot get hold of goat pepper then use a scotch bonnet pepper instead preferably an orange one.

Nutrition